I’ve been making this chicken schnitzel with mushroom gravy since college — it’s crunchy, comforting, and comes together fast on a weeknight when everyone wants something satisfying without a lot of fuss. Thin, pounded chicken breasts get a crisp breadcrumb crust and a silky, savory mushroom gravy spooned on top. It’s the sort of dish that works for family dinners, casual guests, or when you want restaurant-style comfort on a budget. For a different kind of easy chicken meal on slow days, try this easy crock-pot chicken recipes roundup while the schnitzel rests.
Why you’ll love this dish
This schnitzel hits several sweet spots: it’s quick (30–40 minutes), uses pantry-friendly ingredients, and feels special because of the mushroom gravy. Kids love the crispy coating, while adults appreciate the depth the cream and soy sauce add to the sauce. It’s a perfect weeknight meal that also plays well at a casual Sunday supper.
“Crispy outside, tender inside — the gravy makes it feel like a comfort-food hug.” — home cook review
Benefits at a glance:
- Fast to prepare once the chicken is pounded thin.
- Economical: simple staples (flour, eggs, breadcrumbs) produce a restaurant-style result.
- Flexible: swap breadcrumbs or dairy to match dietary needs.
- Crowd-pleaser: pairs well with potatoes, noodles, or a light salad.
The cooking process explained
You’ll do three main things: tenderize and bread the chicken, fry the schnitzel until golden, then make a quick pan gravy using the browned bits left in the skillet. The whole process is linear and forgiving — while the second batch of schnitzels fries you can sauté the mushrooms and deglaze the pan for the gravy, so nothing goes cold.
Overview:
- Pound chicken thin and set up a three-part breading station (flour → egg → breadcrumbs).
- Fry in hot oil until a deep golden crust forms.
- Sauté mushrooms in the same pan, add broth and cream, thicken slightly with flour, and finish with soy sauce for umami.
- Spoon gravy over schnitzels and garnish.
Key ingredients
- 4 chicken breasts (pounded to even thickness)
- 1 cup all-purpose flour (plus 1 tbsp for gravy)
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko for extra crunch)
- Salt and pepper, to taste
- Oil for frying (neutral oil with a high smoke point: canola, vegetable, or light olive oil)
- 1 cup sliced mushrooms (button or cremini)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon soy sauce
- Parsley, for garnish
Ingredient notes and substitutions:
- Breadcrumbs: use panko for crunch, or crushed crackers/pretzels for a different flavor. Gluten-free breadcrumbs work fine if you need GF.
- Heavy cream: half-and-half plus a splash of butter can substitute, but the gravy will be slightly thinner.
- Chicken: boneless skinless thighs can be used; they’re juicier but need slightly shorter frying time.
- For a lighter sauce, use half chicken broth and half milk — reduce simmer time to keep it from separating.
For ideas to switch up the protein entirely on busy days, consider these 5-ingredient crock-pot chicken recipes.
Cooking method
- Tenderize: Place each chicken breast between two pieces of plastic wrap or in a zip-top bag. Pound with a meat mallet or rolling pin to an even thickness (about 1/4–1/2 inch). This ensures quick, even cooking.
- Season flour: Combine 1 cup flour with a generous pinch of salt and several grinds of black pepper on a plate.
- Breading station: Set out three shallow dishes — seasoned flour, beaten eggs, and breadcrumbs. Pat the chicken dry before breading.
- Bread: Dredge each breast in flour, shake off excess, dip into the beaten eggs, then press into breadcrumbs to coat evenly.
- Fry: Heat about 1/4 inch oil in a large skillet over medium-high heat. When shimmering (but not smoking), add schnitzels and fry until deep golden, about 3–4 minutes per side, depending on thickness. Don’t crowd the pan; fry in batches if needed. Transfer to a wire rack or paper towel-lined plate to rest.
- Mushrooms: Using the same pan (leave a little oil/fat and the fond), lower heat to medium and add sliced mushrooms. Sauté until golden and their liquid evaporates, about 4–5 minutes.
- Make gravy: Sprinkle 1 tbsp flour over mushrooms and stir for 30 seconds. Slowly add 1 cup chicken broth, scraping browned bits, then stir in 1 cup heavy cream and 1 tbsp soy sauce. Simmer gently until sauce thickens and coats the spoon (2–4 minutes). Taste for seasoning.
- Serve: Spoon mushroom gravy over schnitzels and finish with chopped parsley.
Quick safety tip: Cook chicken to an internal temperature of 165°F (74°C). If you don’t have a thermometer, slice a thick piece — juices should run clear and meat should be opaque.
Best ways to enjoy it
- Classic pairings: mashed potatoes or buttery spaetzle soak up the gravy beautifully.
- Lighter options: serve with lemony arugula salad or steamed green beans for a contrast.
- Starch swaps: egg noodles, buttered rice, or roasted baby potatoes are equally satisfying.
- Presentation: place schnitzel on a warm plate, ladle gravy down the center, and sprinkle parsley and a lemon wedge for brightness.
Storage and reheating tips
- Refrigeration: Cool schnitzel and gravy separately. Store in airtight containers for up to 3–4 days.
- Reheating (schnitzel): Re-crisp in a 375°F (190°C) oven on a wire rack for 8–10 minutes. Avoid microwaving the breaded chicken if you want to keep the crust crunchy.
- Reheating (gravy): Warm gently on the stovetop over low heat, stirring. Add a splash of broth if it thickened too much.
- Freezing: Freeze schnitzel in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and re-crisp in the oven. Gravy can be frozen but may separate slightly on thaw; whisk and reheat slowly to recombine.
- Food safety: Don’t leave cooked chicken at room temperature over 2 hours. Reheat leftovers to 165°F (74°C).
Pro chef tips
- Even thickness is everything: pounding to a uniform thickness prevents dry edges and undercooked centers.
- Seasoning counts: add a little salt to the breadcrumbs for better flavor throughout the crust.
- Temperature control: oil should be hot enough to sizzle but not smoke; if breading browns too fast, lower the heat.
- Use the fond: those browned bits left in the pan are flavor gold — deglaze with broth before adding cream.
- Make-ahead shortcut: bread the breasts and refrigerate for up to a day. Fry just before serving for maximum crispness.
- For a lighter crust, mix half panko and half finely grated Parmesan into the breadcrumbs.
For a fun, kid-friendly crunch idea or to pair with different textures, check this playful take on chicken nuggets: chicken nugget variations.
Creative twists
- Mushroom medley: use a mix of cremini, shiitake, and oyster mushrooms for deeper flavor.
- Wine-enhanced gravy: deglaze with 1/4 cup dry white wine before adding broth for acidity and complexity.
- Herb crust: mix chopped fresh thyme or rosemary into the breadcrumbs.
- Gluten-free: use gluten-free flour and breadcrumbs; fry carefully as GF coatings can brown faster.
- Dairy-free: swap heavy cream for coconut milk plus a touch of cornstarch to thicken, and omit butter if used.
FAQ
Q: How long does this take from start to finish?
A: About 30–40 minutes total: 10–12 minutes to prep and bread the chicken and 15–25 minutes to fry and make the gravy.
Q: Can I bake the schnitzel instead of frying?
A: Yes. Brush or spray the breaded breasts with oil and bake at 425°F (220°C) on a wire rack for 12–16 minutes, flipping once, until golden and cooked through. The crust will be lighter than pan-fried.
Q: Can I make the gravy ahead of time?
A: You can make it up to 2 days ahead. Reheat gently and whisk before serving; add a splash of broth if it’s too thick.
Q: What if my sauce breaks (separates)?
A: Remove from heat, whisk in a few teaspoons of cold water or broth and return to low heat to bring it back together. Avoid boiling cream, which can cause separation.
Q: Any tips for gluten-free or low-fat versions?
A: Use gluten-free breadcrumbs and flour for GF. For lower fat, use a lighter oil for frying, bake instead of fry, and make the gravy with a lower-fat milk thickened with a cornstarch slurry.
Conclusion
If you want another reference for a similar comfort-food approach and plating ideas, this Chicken Schnitzels with Mushroom Gravy | Don’t Go Bacon My Heart page is a helpful visual companion to the steps above.
Chicken Schnitzel with Mushroom Gravy
Ingredients
Method
- Pound each chicken breast between plastic wrap or in a zip-top bag to an even thickness (about 1/4–1/2 inch).
- Combine 1 cup flour with salt and pepper on a plate.
- Set up a breading station with seasoned flour, beaten eggs, and breadcrumbs.
- Dredge each breast in flour, dip into beaten eggs, and coat with breadcrumbs.
- Heat about 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
- Fry schnitzels for 3–4 minutes on each side until deep golden. Transfer to a rack to rest.
- In the same pan, reduce heat to medium and add sliced mushrooms. Sauté until golden and liquid evaporates.
- Sprinkle 1 tbsp flour over mushrooms, stir for 30 seconds, then slowly add broth, scraping browned bits.
- Stir in cream and soy sauce, simmer until thickened (2–4 minutes). Season to taste.
- Spoon gravy over schnitzels and garnish with parsley.